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Sunday, July 28, 2013

Tomato Eggs Benedict

I stayed up waaaaaaay too late last night. Just as I suspected, Orange Is the New Black completely sucked me in. What started out as "I'll check out the first episode" turned into SIX episodes. I could. not. stop. It is so good. Seriously...if you have Netflix, check it out.

I had my Vanilla Unjury Iced Coffee as soon as I woke up. I love it so much. It literally propels me out of bed in the morning sometimes. Like..."oh yeah! I get to have iced coffee!" I'm telling you...I am crazy about this stuff.

I wasn't hungry for a while. I've noticed that lately. I'll be going along just fine and then when the hunger hits, it hits HARD. So...when it hit, I knew just what I wanted.

I've been thinking about this recipe for a while. My favorite meal of the day is breakfast. Probably because I love eggs so much. And my all-time favorite egg dish is Eggs Benedict. Which, let's face it, is really just a vehicle for the Hollandaise Sauce. That delicious, lemony, rich sauce...that has about a ZILLION calories. Completely off-limits.

So for my version I started with a base of my dad's tomatoes. I removed the peels because I heard they can cause problems for some people. To that I added 2oz of shaved, smoked ham that I pan-seared in a dry skillet until it was slightly caramelized. On top... a perfectly poached egg, and my own Mock Hollandaise Sauce. The sauce is just a tablespoon of light mayo, not quite a teaspoon of Dijon mustard, a teaspoon of lemon juice, and some salt and pepper. I sprinkled some Smoked Paprika on top.

I just love it when the yolk is perfectly runny. But not too runny.

This is definitely a weekend breakfast, because it took some time and created a LOT of dishes to wash, but it was dee-licious. :)

John and I are planning to go to dinner tonight. I love Sundays! I'm thinking right now it's going to be Outback. I really enjoyed the Sirloin/Crab Legs combo I had last time. I'm also planning to start doing 950 calories a day until my next Saturday Weigh-in. We will see how that goes.

I make them on Sunday nights and they last in the refrigerator through Thursday, so that's four breakfasts a week. I don't have a lot of time in the mornings, so they work great, heated up at the office.